Tuna Pasta Salad with Fresh Pesto-Yoghurt Dressing

For today I have made a pasta with leftovers. It's such a waste to throw food away and in combination with a homemade arugula pesto it's super tasty and yet a budget meal.

Duration: 10 minutes

The ingredients for the arugula pesto:
  • 40 g arugula
  • 25 g Parmesan cheese
  • 1 garlic clove
  • 2 tbs pine nuts
  • 4 tbs extra virgin olive oil

The ingredients for 1 portion:
  • 75 g spelt or whole wheat pasta
  • 1/2 can of tuna
  • 1/2 can of peas
  • 1/2 can of corn
  • 1/2 sweet paprika
  • 1 tbs pine nuts
  • 1 tbs Parmesan cheese flakes
  • 2 tbs Greek yoghurt

What you do:
  1. Cook the pasta as directen on the package.
  2. In the meantime, start with making the arugula pesto by putting all the ingredients in your blender or food processor and mix until it's a smooth pasta. Put 1 heaped tablespoon of the pesto in a bowl with 2 tablespoons of Greek yoghurt and mix. Also roast the pine nuts and cut the paprika into small pieces.
  3. Drain the pasta and rinse with cold water. Mix in the corn, peas, paprika and tuna. Then stir in 1 to 2 tablespoons of the fresh pesto-yoghurt dressing. Sprinkle over the pine nuts and Parmesan Cheese flakes before you serve.
  4. As you can see I ate this the next day so I kept the dressing apart from the rest of the pasta. 


No comments:

Post a Comment